Kung Pao Chicken
Kung Pao Chicken
Kung Pao Chicken

Sweet Chili Chicken Buddha Bowls

A sweet, spicy, and tangy bowl packed with colorful fruit, vegetables, and of course, Kevin’s Kung Pao Chicken!

  • 10 Minute Prep Time
  • 20 Minute Cook Time
  • 2 Servings

What You'll Need

  • Kevin’s Kung Pao Chicken

  • ​​1 cup brown rice

  • 1 cup carrot, shredded

  • 2 cups pineapple, sliced

  • 1 cup red pepper, sliced

  • 1 cup red cabbage, sliced

  • 2 cups (packed) kale, massaged

  • 1 cups bean sprouts

  • ½ cup sweet chili dressing

  • ½ Tbsp sesame seeds, toasted

  • 2 Tbsp green onions, sliced

Cook It Up!

  • 1

    Cook brown rice according to the package instructions. Once cooked, allow to cool completely. Set aside.

  • 2

    Cooking Kevin’s Kung Pao Chicken according to package instructions. Set aside.

  • 3

    Begin assembling the Buddha bowls by adding ½ cup of brown rice to a bowl, followed by ½ cup of shredded carrots, 1 cup of sliced pineapple, ½ cup of sliced red bell pepper, ½ cup of sliced red cabbage, 1 cup of massaged kale, 1 cup of bean sprouts, and 1 cup of Kevin’s Kung Pao Chicken.

    Pro tip: Massage the kale using your hands with a drizzle of extra-virgin olive oil until soft.

  • 4

    Drizzle ¼ cup of sweet chili dressing over the salad and top with ¼ tbsp of sesame seeds and 1 Tbsp of green onions.

  • 5

    Repeat steps 3 and 4 to create 2 bowls.